Ingredients

The following ingredients have 6 Servings
  • 1 box chickapea pasta ((any shape you prefer))
  • 1-2 garlic cloves
  • 1/4 cup fresh basil leaves (6 g)
  • 2 tablespoons fresh parsley leaves (5 g)
  • 1 tablespoon capers (9 g)
  • 2 teaspoons honey (20 g)
  • 1/3 cup Balsamic vinegar (80 ml)
  • pinch of chilli flakes ((optional))
  • 1/4 cup grated parmesan cheese (20 g)
  • 1 teaspoon anchovy paste (( or 2 anchovy fillets))
  • 1/4 cup olive oil (70 ml)
  • 1/8 teaspoon salt ((more or less to taste))
  • 1/2 teaspoon freshly cracked black pepper ((more or less to taste))
  • 1 cup packed watercress leaves (40 g)
  • 1 cup baby heirloom tomatoes (170 g)
  • 1/2 cup marinated mushrooms (80 g)
  • 1/3 cup grilled artichokes (50 g)
  • 1 cup bocconcini cheese (180 g)
  • 1/4 cup Parmesan cheese shavings (30 g)
  • 1/4 cup marinated sweet mini peppers (30 g)
  • 1/4 cup marinated olives (40 g)
  • 1/2 cup sliced salami and or prosciutto (100 g)

Instruction

  • Cook the chickapea pasta in salted boiling water till al-dente.
  • In the meantime, use your food processor or blender to make the sweet balsamic sauce. Add all the ingredients and blend till smooth. Taste and adjust the seasoning.
  • Toss the hot cooked chickapea pasta with half of the balsamic sauce and toss in your favorite toppings. OR you can serve the toppings separately and the pasta separately like in an antipasto bar and have everyone assemble their pasta platter to their taste.
  • Keep the extra sauce on the side for drizzling over the toppings once you’ve assembled the antipasto platter pasta! Enjoy warm or cold :)